CONTENTS - Dried Silver bush leaves and twigs - Helichrysum petiolare
FLAVOUR PROFILE - sulphury with notes of curry and liquorice
MAKE - syrups & cordials, digestifs & cocktails, culinary herbs, tea infusions, vinaigrettes, sauces and infused water.
COCKTAIL INFUSIONS - add South African Fynbos® Leaves & Twigs to plain gin, vodka, brandy, rum or whiskey and infuse for five days. Remove the botanical and use as a base for truly South African cocktails.
VINEGAR INFUSION - add South African Fynbos® Leaves & Twigs to white wine vinegar and use for vinaigrettes, marinades and pickling three weeks later. Leave the botanical in the vinegar as the flavour keeps developing. Add a dash to a Fynbos cocktail to accentuate the flavours.
AS A SEASONING - sulphury Silver bush adds a delectable curry and liquorice undertone to a coconut cream curry sauce, infuses a lamb stew with earthy tones, enhances the flavour of ghee for vegetarian dishes, rounds off the flavour in a yoghurt dip, uplifts the flavour of roasted veggies and can be used for smoking butter, salt, meats, poultry and fish. Delicious as a vinaigrette with pulses.
GUIDE TO USING EDIBLE FYNBOS – South African Fynbos
Packaging: Large A-frame Packet 19x13x7 cm
Makes 60-80 Cups of Tea Infusions